Praline Pumpkin Pie - A cozy blend of pumpkin goodness, where a flaky crust embraces a velvety, spiced pumpkin filling, crowned by a delightful pecan praline topping for a sweet and savory crunch.
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This Praline Pumpkin Pie is a fun, crunchier twist on a comforting Thanksgiving classic and it’s an excellent way to sweeten up the dinner table. With this recipe, you get the best of both worlds, with the creamy and rich pumpkin filling and crunchy praline on top!
Also, it’s super convenient to make ahead of time so it’s ready just in time for the feast! You cannot go wrong with this wonderful dessert and its impeccable combination of sweet and salty deliciousness!
HOW TO MAKE PECAN PRALINE PUMPKIN PIE
Before you get started, make sure you have the following ingredients:
- Store-bought graham cracker pie crusts
- Canned pure pumpkin
- Brown sugar
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Salt
- Ground cloves
- Evaporated milk
- Eggs
- Vanilla
- Finely chopped pecans
- Light corn syrup
- Vanilla
- Granulated sugar
PREPARING THE PRALINE PUMPKIN PIES
Once you’ve gathered all your ingredients, follow the steps below for a decadent holiday dessert recipe.
- In a medium saucepan, cook pumpkin, sugar, cinnamon, ginger, nutmeg, salt, and cloves over medium heat, stirring continuously. Cook for 4 minutes.
- Remove mixture from the heat and slowly stir in evaporated milk.
- Next, add in the eggs and vanilla and mix until smooth.
- Transfer the filling into both of the graham cracker crusts and bake for 45-50 minutes or until the center barely wiggles when shaken.
PUMPKIN PIE PRALINE TOPPING INGREDIENTS
While the pie is baking, follow the instructions below to make the praline topping!
- While pie is baking, combine pecans, brown sugar, and salt in a medium mixing bowl.
- Add the corn syrup and vanilla and stir until the dry ingredients are well-coated.
- Carefully set the pies on an even surface.
- Sprinkle the praline topping on top of the pie and then the sugar. Bake the pie for an additional 20 minutes or until a toothpick comes out clean.
PRALINE PUMPKIN PIE TIPS
- You can substitute the pecans with walnuts, cashews, or pistachios.
- For extra flavor, try toasting the pecans before adding them to the mixture!
- Add whipped cream and sea salt on top for even more sweetness!
- If the edges of your pie crust seem to be browning too much while baking, you can make a pie crust shield with aluminum foil to slow or prevent the browning.
CAN I USE A HOMEMADE PIE CRUST?
Yes, of course. When I'm short on time, I love the store-bought graham cracker crusts, but if you prefer homemade, definitely go for it! This is my favorite no-fuss pie crust recipe!
You could also use a pre-made pie crust! Whatever you choose, I promise the pie will be absolutely amazing!
WHAT CAN I SUBSTITUTE FOR CORN SYRUP IN THE PRALINE TOPPING?
If you don't want to use corn syrup, you can substitute it with honey or even maple syrup.
CAN YOU MAKE THIS PRALINE PUMPKIN DESSERT AHEAD OF TIME?
Yes! Once the pie is done baking, allow it to cool, then cover it in aluminum foil and refrigerate overnight. Serve cold or at room temperature within 2 days and top with whipped cream!
DO YOU NEED TO REFRIGERATE LEFTOVER PRALINE PUMPKIN PIE?
It's recommended you refrigerate pumpkin pie to prevent the growth of bacteria. To store any leftovers, cover the pie loosely with plastic wrap or aluminum foil and refrigerate it within two hours of serving.
You'll want to eat the leftovers within 3-4 days for optimal freshness.
CAN YOU FREEZE PUMPKIN PIE WITH PECAN PRALINE TOPPING?
Yes, you can! For best results, try and freeze the semi-baked pie before adding the praline topping. That way, the topping will taste crisp and fresh!
Follow the recipe through step 5, let the pie cool down once baked, and then wrap the entire pie in its pain in plastic wrap and aluminum foil.
The pie can be frozen for up to 3 months, and then thawed overnight in the refrigerator. Before enjoying, bring the pie to room temperature and then continue with step 6 in the recipe below.
MORE DELICIOUS THANKSGIVING PIE RECIPES
- Kahlua Pecan Pie
- Sheet Pan Apple Pie
- Crustless Pumpkin Pie
- Pumpkin Cheesecake Roll
- Ultimate Ice Cream Sundae Pie
- Milk and Cookies Pie
- Cheesecake Pumpkin Pie
- Pumpkin Pie Cake Bars
- Oreo Sundae Pie
- Mile High Chocolate Mousse Pie
- Pistachio Pie Bars
Praline Pumpkin Pie
Ingredients
- 2 store-bought graham cracker pie crusts
For the Filling:
- 15 oz canned pure pumpkin
- ¾ cup brown sugar
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 1 cup evaporated milk
- 3 eggs
- 2 teaspoon vanilla
For the Praline Topping:
- 1 cup finely chopped pecans
- ⅓ cup brown sugar
- ⅛ teaspoon salt
- 1 tablespoon light corn syrup
- ½ teaspoon vanilla
- 1 tablespoon sugar
Instructions
- In a medium saucepan, cook pumpkin, sugar, cinnamon, ginger, nutmeg, salt, and cloves over medium heat, stirring continuously. Cook for 4 minutes.
- Remove mixture from heat and slowly stir in evaporated milk.
- Next, add eggs and vanilla and mix until smooth.
- Transfer filling into both graham cracker crusts.
- Bake for 45-50 minutes or until the center barely wiggles when shaken.
- While pie is baking, combine pecans, brown sugar, and salt in a medium mixing bowl.
- Add corn syrup and vanilla. Stir until dry ingredients are coated.
- Sprinkle praline topping over baked pie.
- Evenly sprinkle sugar over top.
- Bake for an additional 20 minutes or until a toothpick comes out clean.
Notes
- This recipe will make two pies.
- To store, cover your leftover pie with plastic wrap or aluminum foil and refrigerate for up to four days.
- To freeze, freeze your semi-baked pie before adding your praline topping. It can be frozen for up to three months. Thaw in the fridge overnight when you’re ready to enjoy!
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